Spring is the peak season for gilthead sea bream. But it can also be fished in the fall before its breeding season.
Recognizable by the golden stripe on its forehead which gives it its name, gilthead seabream is a good source of B vitamins, vitamin E, and trace elements.
Its fine, white, and tasty flesh can be cooked whole or in a fillet (do not discard its bones which will make an excellent court-bouillon).
Scallops are also one of the marine products for which fishing is authorized from October to April. Its delicate flesh is rich in iron and can be eaten “snacked” or raw in carpaccio.
Alexandre Cipriani, the head of the “Nantin Bridge” in St-Chamond benefited from an exceptional arrival of gilthead sea bream and scallops that will delight the finest palates. He gives us his tricks and all his secrets for successful cooking of both.